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International Journal of Poultry Science
  Year: 2011 | Volume: 10 | Issue: 8 | Page No.: 603-607
DOI: 10.3923/ijps.2011.603.607
Feed Efficiency and Blood Hematology of Broiler Chicks Given a Diet Supplemented with Yeast Culture
S. Al- Mansour, A. Al- Khalf, I. Al- Homidan and M.M. Fathi

Abstract:
A study was conducted to evaluate the effect of supplemental yeast culture (Diamond V XP Yeast Culture; YC) in broiler diets on growth performance and hematological parameters. One-day-old Ross 308 broiler chicks (n = 240) were randomly assigned to 1 of 4 dietary treatments based on corn and soybean meal containing 0, 1, 1.25 (recommended level) and 1.5 g/kg of YC in the diet over 42 days. Each treatment group had 60 birds divided into 4 replicates. All birds were kept under the same managerial, environmental and hygienic conditions except for different dietary levels of yeast. Feed consumption, weight gain and feed conversion were measured on 3 week-interval basis. At 42 days of age three birds were chosen randomly from each replicate for determination of hematological parameters. The results of this study indicate that dietary supplemental YC at 1.25 g/kg (recommended level of the manufactory) improved growth performance. However, this improvement was not statistically differed. The chicks fed supplemented diets with YC in the rate of 1.5 g/kg had significantly (p<0.05) lower White Blood Cell (WBC) counts compared to control one. However, no significant differences were found among treatment groups for HGB, RBC, HCT, MCV and MCH. Generally, broiler chicks fed with yeast shows highly significant decrease (p<0.0005) in thrombocyte count compared to the control group. In conclusion, the addition of yeast culture in broilers' diet improved body weight gain and feed efficiency and decreased H:L ratio, especially in recommended level (1.25 g YC/kg diet).
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How to cite this article:

S. Al- Mansour, A. Al- Khalf, I. Al- Homidan and M.M. Fathi, 2011. Feed Efficiency and Blood Hematology of Broiler Chicks Given a Diet Supplemented with Yeast Culture. International Journal of Poultry Science, 10: 603-607.

DOI: 10.3923/ijps.2011.603.607

URL: https://scialert.net/abstract/?doi=ijps.2011.603.607

 
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